The Healthy Chef – Teresa Cutter

This is my updated version of Stuffed Tuna Pizza that appeared in an earlier post late last year and a dish that I designed for my healthy chef cafe in Avalon Beach.  There have been a lot of requests for this recipe so I thought I’d post it again with a few variations.

If you want a quick healthy delicious pizza that won’t add a layer of pudding to the belly and only takes about 15 minutes to make then this is it.  High in complete protein, containing all the essential amino acids for recovery +  it’s gluten free and  low GI, which won’t cause insulin levels to spike.  Insulin is an anabolic  hormone produced by the pancreas.  It increases storage of fat, protein and glucose – It’s main effect in fat is to block lipolysis (oxidation of fat ).  Wild  tinned Alaskan salmon can be used in place if the tuna and vegetarians can omit the tuna and stuff with white beans + spinach, roasted pumpkin or a favorite of mine is ratatouille.

Serves 2

2 large flat mushrooms, stalks removed
2 spring onion, chopped
150 g sauteed spinach
200g tinned  tuna or salmon in spring water
80g good quality firm ricotta
2 tbsp parsley chopped
2 tablespoons almond meal
1 lemon
salad leaves to serve

Preheat the oven to 200°C.
Lay the mushrooms on a large baking tray and remove the center core.
Combine the tuna and finely chopped spring onion then divide in between the mushroom caps.
Top with ricotta and combined almond, parsley and lemon zest which will form a lovely crumble over the top.
Bake for about 20 minutes or until the crumble is golden and the mushrooms are cooked through.
Arrange the roasted mushrooms onto serving plates, over salad leaves.  Drizzle with a little olive oil and lemon juice and enjoy.

Fat: 8.5 g
Protein: 26.9 g
Carbs: 1.3 g
Calories: 189 / 793 kj

Print

Share This

Tweet